I made this Irish Vegetable Soup recipe on a chilly evening when I was craving something warm, simple, and comforting. The aroma of simmering root vegetables instantly made my kitchen feel cozy.
I love how this soup turns basic pantry ingredients into a rich, satisfying meal. After my first spoonful, I knew this was going to be one of my go-to comfort recipes.
For a crunchy snack while your soup simmers, you can also enjoy Garlic Parmesan Roasted Chickpeas Recipe alongside. If you’re looking for a wholesome, rustic soup that tastes even better the next day, this one is for you.
Ingredients
This Irish Vegetable Soup recipe uses simple, earthy ingredients that create deep flavor when simmered together. Each ingredient plays an important role in building a rich, comforting broth.
- 2 tablespoons olive oil – Helps sauté the vegetables and develop flavor at the base of the soup.
- 1 large yellow onion, diced – Adds sweetness and depth; yellow onions work best for soups.
- 2 cloves garlic, minced – Fresh garlic gives a bold aroma; avoid jarred garlic for better flavor.
- 3 carrots, peeled and sliced – Bring natural sweetness and classic soup texture.
- 2 celery stalks, sliced – Adds subtle earthiness and balances the sweetness of carrots.
- 2 large russet potatoes, peeled and diced – Provide heartiness; russets break down slightly and thicken the soup naturally.
- 1 cup green cabbage, shredded – Traditional in Irish soups, adds texture and mild flavor.
- 1 (14.5-ounce) can diced tomatoes – Adds light acidity and color to brighten the broth.
- 4 cups low-sodium vegetable broth – Forms the base; low-sodium allows better seasoning control.
- 1 teaspoon dried thyme – Gives classic Irish herb flavor; rub it between your fingers before adding.
- 1 bay leaf – Adds subtle background depth during simmering.
- ½ teaspoon freshly ground black pepper – Enhances overall flavor.
- 1 teaspoon salt (adjust to taste) – Season gradually for the best balance.
- 2 tablespoons fresh parsley, chopped – Adds freshness at the end.
Note: This recipe serves 4–6 people generously. Adjust broth and seasoning slightly if increasing vegetable quantities.
Variations
This Irish Vegetable Soup recipe is flexible and easy to adapt based on dietary needs or what you have on hand.
- Dairy-free: The base recipe is naturally dairy-free. Just ensure your broth contains no dairy additives.
- Gluten-free: This soup is naturally gluten-free as long as your broth is certified gluten-free.
- Add protein: Stir in cooked lentils, white beans, or shredded chicken for extra heartiness.
- Flavor boost: Add a splash of Worcestershire sauce or a teaspoon of tomato paste for deeper flavor.
- Creamier version: Blend a portion of the soup and stir it back in for a thicker texture.
- You can also enjoy a light, refreshing bite with Cucumber and Avocado Sushi Rolls Recipe on the side for a balanced meal.
Cooking Time
This recipe is simple and perfect for weeknight cooking.
- Prep Time: 15 minutes
- Cooking Time: 35–40 minutes
- Total Time: Approximately 55 minutes
Equipment You Need
- Large soup pot or Dutch oven – For sautéing and simmering the soup evenly.
- Cutting board – To safely chop vegetables.
- Sharp chef’s knife – Makes vegetable prep quick and easy.
- Wooden spoon – Ideal for stirring without scratching cookware.
- Ladle – For easy serving.
How to Make Irish Vegetable Soup Recipe?
This comforting Irish Vegetable Soup recipe comes together in simple stages. Each step builds flavor slowly for a rich and satisfying bowl.
Prepare the Vegetables
Start by washing, peeling, and chopping all vegetables into even-sized pieces. Uniform cuts ensure even cooking and better texture. I like keeping the pieces slightly chunky for a rustic feel.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant, being careful not to brown it.
Build the Flavor Base
Add carrots and celery to the pot and cook for a few minutes. This helps release their natural sweetness. Stir occasionally so they soften without sticking.
Add Potatoes and Cabbage
Stir in the diced potatoes and shredded cabbage. These vegetables give the soup its traditional Irish character. Let them cook briefly to absorb the flavors in the pot.
Pour in Broth and Tomatoes
Add diced tomatoes with their juices and pour in the vegetable broth. Drop in the bay leaf and sprinkle in thyme, salt, and pepper. Stir everything together gently.
Simmer Until Tender
Bring the soup to a gentle boil, then reduce heat to low. Cover partially and simmer for about 30–35 minutes. The vegetables should be fork-tender and the flavors well blended.
Finish and Garnish
Remove the bay leaf before serving. Taste and adjust seasoning if needed. Stir in freshly chopped parsley for a bright, fresh finish.
Additional Tips for Making This Recipe Better
After making this soup several times, I’ve discovered a few tricks that really enhance the flavor and texture.
- I like sautéing the vegetables a bit longer for deeper flavor before adding broth.
- Sometimes I mash a few potatoes in the pot to naturally thicken the soup.
- I always season gradually instead of adding all salt at once.
- If I have time, I let the soup sit for 10 minutes before serving; the flavor improves noticeably.
- I find that fresh parsley at the end makes a huge difference in brightness.
How to Serve Irish Vegetable Soup Recipe?
This soup is best served hot with crusty bread or Irish soda bread for dipping. I love topping each bowl with extra chopped parsley for a pop of green color. A light drizzle of olive oil adds a beautiful finish and subtle richness.
For presentation, serve it in deep bowls and add a slice of hearty brown bread on the side. It also pairs wonderfully with a simple green salad for a complete meal. If serving for guests, garnish with a small sprig of thyme for a rustic touch.
Nutritional Information
This is a wholesome and nourishing soup option.
- Calories: Approximately 180–220 per serving
- Protein: 4–6g
- Carbohydrates: 35–40g
- Fat: 5–7g
Make Ahead and Storage
Refrigerating
Let the soup cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even tastier.
Freezing
This soup freezes beautifully. Store it in freezer-safe containers for up to 3 months. Leave some space at the top for expansion during freezing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it up.
Why You’ll Love This Recipe?
This Irish Vegetable Soup recipe is truly a comforting classic that fits into any meal plan.
- Easy to make: I love how it uses simple ingredients and comes together in under an hour. It’s perfect for busy days.
- Budget-friendly: The vegetables are affordable and easy to find year-round.
- Healthy and nourishing: Packed with fiber-rich vegetables and naturally low in fat.
- Customizable: You can easily adjust vegetables or add protein to suit your taste.
- Perfect for meal prep: It stores and reheats beautifully, making it ideal for leftovers.
This Irish Vegetable Soup recipe is simple, hearty, and deeply comforting. Whether you’re making it for a cozy family dinner or prepping meals for the week, this rustic soup never disappoints. Once you try it, you’ll find yourself making it again and again.
Irish Vegetable Soup Recipe
Ingredients
Method
- Start by washing, peeling, and chopping all vegetables into even-sized pieces. Uniform cuts ensure even cooking and better texture. I like keeping the pieces slightly chunky for a rustic feel.
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant, being careful not to brown it.
- Add carrots and celery to the pot and cook for a few minutes. This helps release their natural sweetness. Stir occasionally so they soften without sticking.
- Stir in the diced potatoes and shredded cabbage. These vegetables give the soup its traditional Irish character. Let them cook briefly to absorb the flavors in the pot.
- Add diced tomatoes with their juices and pour in the vegetable broth. Drop in the bay leaf and sprinkle in thyme, salt, and pepper. Stir everything together gently.
- Bring the soup to a gentle boil, then reduce heat to low. Cover partially and simmer for about 30–35 minutes. The vegetables should be fork-tender and the flavors well blended.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. Stir in freshly chopped parsley for a bright, fresh finish.
Notes
- I like sautéing the vegetables a bit longer for deeper flavor before adding broth.
- Sometimes I mash a few potatoes in the pot to naturally thicken the soup.
- I always season gradually instead of adding all salt at once.
- If I have time, I let the soup sit for 10 minutes before serving; the flavor improves noticeably.
- I find that fresh parsley at the end makes a huge difference in brightness.
